Devil's Food Cake with Hazelnut Crunch
"Addictively crispy clusters of Nutella, nuts, and toasted rice cereal lend an element of surprise to this traditional chocolate cake. Use any extra crunch to decorate the top and sides...."
INGREDIENTS
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Nonstick vegetable oil spray
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2 1/3 cups cake flour
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1 cup natural unsweetened cocoa powder
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1 1/2 teaspoons baking soda
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1 teaspoon kosher salt
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1/4 teaspoon baking powder
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2 teaspoons instant espresso powder
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1 cup hot coffee
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1 cup buttermilk
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2 1/2 cups sugar
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1 cup (2 sticks) unsalted butter, room temperature
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4 large eggs
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1 large egg yolk
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1 1/2 teaspoons vanilla extract
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4 ounces semisweet or bittersweet chocolate (do not exceed 70%), melted, cooled slightly
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1/4 cup hazelnuts
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2 ounces semisweet or bittersweet chocolate (do not exceed 70%), chopped
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2 tablespoons (1/4 stick) unsalted butter
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1/2 cup Nutella
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3 cups toasted rice cereal
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8 ounces high-quality milk chocolate (such as Lindt or Scharffen Berger), chopped
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8 ounces semisweet or bittersweet chocolate (do not exceed 61%), chopped
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1 1/2 tablespoons light corn syrup
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1 1/2 cups heavy cream
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1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
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